Cornbread Dressing
Some families call this "dressing" while others call it "stuffing." Whatever your family prefers, there's no denying that cornbread, broth, and savory herbs come together beautifully in this traditional dish.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 serving, 1/8 of recipe
173
カロリー
6g
タンパク質
21g
炭水化物
8g
脂質
1g
食物繊維
4g
糖類
264mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 17 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
olive oil
1 teaspoon · or cooking oil of choice
green onions, thinly sliced
4
celery stalk
1
chicken broth, low-sodium
1 1/2 cups
dried sage
1 teaspoon
black pepper
1/4 teaspoon
crumbled cornbread
4 cups
egg substitute
1/2 cup
chopped pecans
1/4 cup
作り方
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
- 3
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions and celery for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
- 4
Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist). Transfer to the baking pan.
- 5
Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.
出典: USDA MyPlate Kitchen · Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook American Heart Association
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